Butternut squash soup recipe

Here’s a comforting butternut squash soup recipe perfect for chillier Autumn days.

Butternut Squash soup recipe

Butternut Squash Soup Recipe


1 large fresh squash

1 red bell pepper, chopped

1 medium yellow onion, chopped

3 cloves garlic, smashed and peeled

7 cups water

1 tablespoon salt

2 tablespoons sugar


1/2 cup heavy cream Fresh thyme sprigs, for garnish (optional)


1. Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.

2. Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.)

3. Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar).

4. Ladle the soup into bowls and garnish with fresh chopped thyme or thyme sprigs, if desired.

Founder of the Lexington brand, Kristina Lindhe comments: ‘’Why not set up the table outdoors on a warmer day? Grab your knitted sweater, a wool throw and enjoy! Don’t worry about making everything perfect- you can achieve a charming look with a few personal details such as decorating with seasonal greens and vegetables. A checked tablecloth, classic napkins and our Details collection will make everything perfect!’’

Leave a comment if you try the butternut squash soup recipe.

4 thoughts on “Butternut squash soup recipe”

  1. This looks stunning and sounds delicious with so little ingredients needed there’s no need to buy tinned #humpdaylinky

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